US20090317533A1 - Method for producing a soy milk - Google Patents

Method for producing a soy milk Download PDF

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Publication number
US20090317533A1
US20090317533A1 US12/294,752 US29475207A US2009317533A1 US 20090317533 A1 US20090317533 A1 US 20090317533A1 US 29475207 A US29475207 A US 29475207A US 2009317533 A1 US2009317533 A1 US 2009317533A1
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soymilk
production
carried out
heating
soybeans
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Martin Herrmann
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GEA Mechanical Equipment GmbH
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Westfalia Separator GmbH
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks

Definitions

  • the present disclosure relates to a method of production of a soymilk.
  • the present disclosure relates to a method of production of a soymilk in which, in qualitative organoleptic terms, a better product is produced and/or a product with an improved yield with respect to the protein content of the soybeans.
  • a method of production of a soymilk in which, in qualitative organoleptic terms, a better product is produced and/or a product with an improved yield with respect to the protein content of the soybeans.
  • using the method according to the present disclosure it is possible to obtain native proteins having beneficial effects in further processing to tofu and other protein-containing products.
  • soybeans are first soaked for some hours, for example, more than six hours, with water that is approximately at the temperature of the surrounding air, that is, for example, somewhat cooler in summer and somewhat warmer in winter and are then ground.
  • the soy liquor obtained by cold extraction is separated into soymilk and okara. After this separation, the soymilk is heated. It is also stated in the text that by using water with a higher temperature, for example, 55° C., the soaking time need only be 1 to 2 hours.
  • FR 2 578 396 proposes soaking soybeans for 6 to 12 hours in water with a temperature of 15° C. to 30° C., grinding them and separating into two phases.
  • US 2006/0062890 A1 proposes soaking soybeans in degassed water at 4° C., grinding them and then separating the slurry into okara and water by filtration.
  • soybeans are soaked in warm water at 5° for 20 hours and are then submitted to a separation step for removing the soymilk.
  • the soymilk is not intended for consumption but for further processing to obtain various valuable products.
  • the production of a milk from soybeans for the production of a drinkable product, such as soymilk, and for processing of the soymilk to tofu, concentrates, isolates and similar products is also known, which uses the following process stages: the soybeans are soaked for a period of 16-24 hours with cold water, at temperatures around 25-20° C.; then the soaking water is discarded and then extremely fine grinding is carried out, with addition of water; and, this soy mash is heated to temperatures of 90 to 95° C., held at this temperature for varying lengths of time, and separated by sieving into soymilk and solid matter, such as okara.
  • the soymilk is used for human consumption as a beverage or for further processing to tofu.
  • Okara is a by-product used for animal feed.
  • Soybeans are treated with water at about 90° C. to 95° C. for 5-15 minutes, though sometimes this soaking time can be omitted.
  • hot grinding is carried out.
  • a two-stage grinding process is followed by heating to inactivate the enzymes, such as lipoxygenase and trypsin inhibitors, and then separation in a decanter at temperatures between 80 and 90° C.
  • the resultant okara is mixed once again with hot water.
  • a second decanting is carried out at these temperatures to improve the yield.
  • the soymilk resulting after the second decanting is mixed with the soymilk from the first decanter and deodorization is carried out.
  • Said deodorization comprises heating to temperatures of 95-145° C. followed by sudden expansion in vacuum vessels.
  • the present disclosure relates to a method that, while retaining a continuous process, an optimal soymilk or a soy or soy-based beverage is obtained, which has improved properties for further processing to soy products.
  • the present disclosure relates to a method of production of a soymilk or a soy-based beverage.
  • the product is obtained by the following processing steps:
  • the soybeans may be soaked and ground at temperatures from, for example, 2° C. to 40° C., or 2 to 20° C.
  • soybeans may be soaked continuously.
  • the soybeans may be soaked and ground with degassed water and/or ice water.
  • soybeans may be soaked for a period of, for example, less than 60 min, or for a period of less than 30 min.
  • the okara obtained from the method can be mixed with water and/or with soymilk.
  • the okara mixed with water and/or with soymilk can additionally be submitted to further intensive mixing.
  • the intensive mixing may be carried out, for example, using a colloid mill or an emulsifying apparatus.
  • soy slurry into soymilk and okara in the centrifugal field is carried out with a separator and/or a solid-wall helical conveyor centrifuge.
  • temperatures are kept, for example, below 90° C., or below 70° C., or below 40° C.
  • Deodorization is carried out by a thermal method, in such a way that the beany taste is reduced while maintaining temperatures from 98° C. to 103° C. under atmospheric pressure.
  • Deodorization may be, moreover, carried out by an evaporation process.
  • Deodorization may be carried out in a dearomatization unit.
  • heating before deodorization may be by live steam, or with live steam suitable for food processing.
  • the heating with live steam is preceded by a preheating by a heat exchanger.
  • the preheating may be, for example, carried out to 45° C., or to 50° C.
  • heating of the soymilk with live steam is carried out for a period of less than 180 s, or less than 120 s or less than 60 s.
  • the soymilk is heated with live steam up to a temperature of max. 110° to 140° C., or up to 110° C. to 130° C. or up to 120° C. to 125° C.
  • Deodorization may be carried out by an evaporation process, in which the volumes of steam are at least 1.5 kg steam/kg product. It is desirable, during deodorization, to carry out heating to a temperature of max 110° C. to 140° C., or up to 110° C. to 130° C. or up to 120° C. to 125° C. first, and then cooling to 85° C.
  • the expansion is carried out in a falling-film evaporator.
  • a nebulization takes place through a sprinkler-like feed head into a vacuum vessel, wherein the product to be degassed does not or substantially does not come into contact with contact surfaces.
  • soymilk is submitted to UHT, ultra high temperature, heating, in which it is homogenized in the nonaseptic range.
  • soymilk obtained is dried by a spray tower at product temperatures below the denaturation of soy proteins.
  • Product temperatures below 80° C. may be used during spray drying.
  • native proteins can be obtained, which are suitable for further processing to tofu and other protein-containing products. It must additionally be regarded as beneficial that the soymilk produced according to the present disclosure has a greatly reduced beany taste. The beany taste is undesirable in many regions.
  • soy powder with a high proportion of undenatured protein for example in spray drying in the temperature range 180-200° C. drying temperature, a product temperature of 70 to 80° C. is reached, at which the native proteins that are present are not denatured. In this way it is possible to obtain a Low Heat soy powder or a Medium Heat soy powder with specific functional properties. Depending on product heating, there is either slight, or low-heat, or medium denaturation of the proteins of 40-60%, or medium-heat.
  • soymilk To extend the shelf life of the soymilk, it can be heat-treated with a direct UHT heating process.
  • This uses a direct UHT heating unit, in which homogenization takes place in the aseptic range, as a result of comminution of the fat globules.
  • Such a plant design was adopted by the dairy industry for the sterilization of milk for human consumption. With such a processing step, in addition to sterilization, there is a considerable time delay in creaming of the milk fat. In this comminution, the milk fat globules are reduced in size from an average diameter of approx. 20 ⁇ m to an average diameter of 1-3 ⁇ m. Further comminution is not carried out, as otherwise the oil separates from the fat, which would produce an oil-containing layer on cow's milk for human consumption.
  • This method uses pressures of up to 200 bar, with a two-stage homogenization being carried out in the dairy industry, first at about 200 bar and then at 1 ⁇ 3 to 1 ⁇ 4 of the aforementioned principal pressure.
  • This two-stage homogenization is advantageous because with single-stage homogenization at, for example, 200 bar, in milk for human consumption that has been treated and packaged in this way, agglomerates are formed from the milk fat globules. These agglomerates can have a size range of up to 400 ⁇ m. At this size range there would be considerable creaming of the fat in the milk and a layer of fat would form in the milk for human consumption. In two-stage homogenization in the dairy industry followed by a homogenization stage of about 70 bar, these agglomerates are broken up, so that there is reduced creaming. No separation of oil from the product occurs.
  • Another advantage of the method according to the present disclosure is that a homogenizer of sterile design is not required, which offers cost advantages, and not only in terms of capital expenditure.
  • the soymilk or soy basis is excellent for use in the production of tofu, protein concentrates, protein isolates and similar products, as well as in the production of low-heat and medium-heat soy powder.
  • the method, according to the present disclosure, of production of a soymilk with an improved protein yield comprises some or all of the steps disclosed herein, in which the temperatures employed are below the denaturation temperature of the soy proteins.
  • Native proteins can be obtained that are of interest, owing to their functional properties, for further processing to tofu, protein concentrates, protein isolates and similar products such as soy powder.
  • the use of a concentration system for deodorization using live steam can improve the taste of the end product.
  • FIG. 1 a shows a first part of a flow chart of a first method, according to the present disclosure.
  • FIG. 1 b shows the second part of the flow chart of the first method, according to the present disclosure.
  • FIG. 2 shows a flow chart of a second method, according to the present disclosure.
  • FIGS. 3 and 4 are schematic representations of sections of an extruder for use in the second method shown in FIG. 2 .
  • FIG. 5 is a table of data relating to the second method shown in FIG. 2
  • FIGS. 1 a and 1 b the processing steps are labeled A, B and C.
  • the individual process steps have been numbered to make this process flowsheet easier to understand.
  • the process steps thus are identified by number and may be shown in this text in parentheses to avoid confusion or may be shown without parentheses where the identification is clear.
  • soybeans ( 0 . 01 ) are cleaned in a mechanical unit, and undesirable adhering particles such as lumps of earth and stones or other foreign matter are removed ( 0 . 02 ).
  • the soybeans ( 0 . 01 ) are soaked in a continuous process with cold water ( 0 . 03 ), to optimize the grinding process. After this soaking process, the soybeans ( 0 . 01 ) are washed ( 0 . 04 ). The soaking and washing remove undesirable flavoring matter from the soybeans ( 0 . 01 ) and reduce activation of lipoxygenase, or beany taste. The wash water is discarded.
  • This water/soymilk/beans mixture with a temperature of approx. 15° C., is ground using a perforated-disk mill ( 0 . 06 ) and a colloid mill ( 0 . 07 ) and is decanted at the approximate 15° C. temperature ( 0 . 08 ).
  • Two components are now obtained: a soymilk I, labelled as B and okara I, or soybean residues labelled as C.
  • the soymilk I obtained from the decanter ( 0 . 08 ) is preheated, for energy reasons, to 45° C. ( 0 . 09 ) and heated with live steam ( 10 ) at 125° C. for 2 minutes and held at this temperature for 2 min ( 11 ).
  • This heating is carried out in order to inactivate the lipoxygenase, whose activity is responsible for the negatively perceived beany taste.
  • the product goes to a special dearomatization unit ( 12 ), which operates similarly to an evaporation system, except that it removes undesirable odorous substances and flavoring matter from the soymilk.
  • This vacuum treatment takes place at temperatures up to 50° C.
  • the product is cooled with ice water ( 13 ) to 4° C. and is stored in a tank ( 14 ).
  • the protein content is adjusted to a desired final protein content of the end product and the pH is corrected for organoleptic reasons. Flavoring to vanilla or cocoa can also be carried out in this storage tank, prior to product heating and filling.
  • the okara obtained from the first decanter ( 0 . 08 ) is utilized as follows for improving the protein yield.
  • the okara I is mixed with water ( 15 ) and, if necessary, is again adjusted to a desired pH value.
  • the mixture is heated to 45° C. ( 16 ) and then undergoes homogeneous mixing in another processing step, that is, in an additional grinding stage ( 17 ). Heating can also be carried out prior to grinding. In this way, what is achieved is further extraction of native protein from the cell structure of the soybeans that were already ground in steps ( 0 . 06 ) and ( 0 . 07 ).
  • this product is heated with live steam ( 18 ), for example, to 125° C., in order to achieve sufficient inactivation of the lipoxygenase in a holding time of 2 minutes ( 19 ). This heating additionally has the purpose of preventing multiplication of microorganisms during this process.
  • the heated product is cooled to a temperature of approx. 40-95° C. ( 20 ) and optionally its temperature is adjusted further, possibly via a heat exchanger 21 .
  • a 2nd decanting stage ( 22 ) into soymilk 2 and okara I can take place.
  • This okara I can be cooled ( 23 ) and sent for further processing/use.
  • the soymilk 2 is cooled ( 24 ) and used as a partial stream mainly during grinding of the cleaned and soaked beans ( 0 . 05 ).
  • This soymilk 2 can, however, also be added directly to the okara I from the first decanting stage ( 15 ). This results in an increase in protein yield.
  • heat exchanger ( 21 ) for suitable adjustment of product temperature depending on the intended use.
  • decanting is carried out at 10-30° C.
  • heat exchanger ( 21 ) it is possible for decanting to be carried out in the temperature range between 10 and 30° C. and in the range between 70 and 95° C.
  • lipoxygenase are to be regarded as secondary in the production of a soymilk for the production of, for example, tofu and other products in which whey is formed.
  • soymilk for the production of, for example, tofu and other products in which whey is formed.
  • the undesirable odorous substances and flavoring matter arising during the lipoxygenase transformations are transferred to the whey and are largely absent from the end product.
  • a temperature can be maintained, for example, below 70° C., which may be below 40° C. (see soymilk I in FIGS. 1 a and 1 b ).
  • beans are soaked at 15 to 25° C., until they absorb water in the ratio of beans to water of 1 to 2.2 or 1 to 2.5.
  • This soaking process comprises a discontinuous operating mode, as it requires times of 8 to 24 hours.
  • the method according to the present disclosure comprises a soaking time of up to 30 minutes, which in contrast to the known methods can be designed as a continuous process. It is known that as a result of soaking there is a decrease in dry matter, caused by the transfer of carbohydrates to the wash water. This process is desirable, as it also leads to a slight improvement of taste of the soymilk.
  • the resultant uptake of water in a time of 5 to 40 min, or, for example, 10 to 30 min, is sufficient to permit trouble-free grinding in a perforated-disk mill and a colloid mill.
  • the temperature of the soaking water was reduced to 2 to 5° C.
  • activity of lipoxygenase is largely excluded.
  • the temperature was lowered to the stated range, to obtain, along with native proteins, a product with beany taste virtually absent.
  • the uptake of water achieved is to be regarded as sufficient.
  • the method or methods as described herein and according to the present disclosure, may include additional processing steps.
  • soybeans had a protein content of 39.9%. These were ground as follows: at temperatures of about 20° C.; and at temperatures of about 90° C.
  • This soy mash was decanted at “cold” temperatures, for example, 25-30° C. and at “hot” temperatures of about 90° C.
  • the resultant okara, in tests IV, V, VI, VII and VIII, (see below) was mixed with water or water and soymilk and once again decanted “hot” or “cold” in a second stage.
  • soymilk from the first decanter was to show whether this is sensible on process engineering grounds, without a substantial drop in yield.
  • test arrangements were as follows:
  • Test I cold grinding-cold decanting
  • Test II cold grinding-hot decanting
  • Test III hot grinding-hot decanting
  • Test IV okara from test I
  • Test IVa dilution of okara with water only and cold decanting
  • Test IVb dilution of okara with soymilk I and water and cold decanting
  • Test V okara from test II
  • Test Va dilution of okara with water only and hot decanting
  • Test Vb dilution of okara with soymilk II and water and hot decanting
  • Test VI okara from test III
  • Test VIa dilution of okara with water only and hot decanting
  • Test VIb dilution of okara with soymilk III and water and hot decanting.
  • the okara mixed with water was dispersed in a colloid mill, to achieve further washing-out of protein from the disrupted cells.
  • Test VII Cold grinding-cold decanting Dilution of okara from test I with water Dispersion-decanting
  • Test VIII Hot grinding-hot decanting Dilution of okara from test III with water Dispersion-decanting “hot”
  • the process can also be designed so that heating is carried out on, the one hand, for protein yield, and, on the other hand, for inactivation of trypsin inhibitors.
  • heating is carried out on, the one hand, for protein yield, and, on the other hand, for inactivation of trypsin inhibitors.
  • protein yield optimization is achieved, and these combined processing steps, that is, native protein/denatured protein, must be viewed in relation to one another.
  • the second heating can take place in a plate-and-tube heat exchanger.
  • heating by direct steam injection is advantageous, as this leads to effective inactivation of lipoxygenase.
  • the steam injection can also include preheating to 50° C. in a heat exchanger.
  • Heating with live steam, for example, to 140° C. is carried out in the existing methods.
  • the milk heated in this way is fed to a vacuuming vessel of simple design, immediate cooling to 90° C. taking place using vacuum.
  • This vacuum treatment includes a desired partial dearomatization.
  • the Fo-value is an index for heating for killing microorganisms. At an Fo-value of 10 it can be assumed that all relevant germs in the product have been killed.
  • This heating can take place in a nozzle system with direct steam injection in a tubular system, with external cooling of its surface.
  • an extremely gentle dearomatization is carried out with cooling to 90° C. to 40° C. in a falling-film evaporator, a system for achieving a large surface, with the result that in the falling-film evaporator of a far larger surface with extended lifetimes.
  • the liquid undergoing dearomatization is fed onto heating tubes, and runs down as a thin film on the inside walls.
  • the first method described above includes an important aspect which is the deodorization.
  • the lipoxygenase is activated, its inactivation temperature being above 80° C. It must be borne in mind that the transformations caused by the enzyme activity increase at higher temperatures and this leads to a beany taste. This taste, which is perceived as negative, consists partly of volatile components, which can mostly be removed from the soymilk by deodorization.
  • the method relates among other things, to a process to prevent, at least to a large extent, the development of a beany taste.
  • the present disclosure relates to a method of production of a soymilk, wherein the soybeans are ground by extruder technology to obtain native proteins and to improve the taste, so that the comminution of the soybeans already takes place in the extruder.
  • the present disclosure relates to a method of production of a soymilk in which soybeans that have not been soaked are ground directly by the extruder technology.
  • the soybeans ground by the extruder technology are mixed with water, so that a slurry is formed.
  • soybeans ground by the extruder technology are mixed with water, and then this mixture is separated into soymilk and okara.
  • the extruder processing is carried out in such a way that only slight denaturation of the proteins occurs.
  • the beany taste can be reduced.
  • the temperature settings in the extruder are, for example, such that at least inactivation of 90% of the lipoxygenase is provided.
  • the comminution of the beans takes place by extrusion in the extruder at over 90° C.
  • the processing in the extruder may take place, for example, at 90-140° C., in order to obtain a high proportion of undenatured proteins.
  • Extraction of the proteins may take place by the processing steps of soaking, mixing, homogenizing.
  • Comminution by homogenization can be single-stage and two-stage.
  • extruder technology By using extruder technology, comminution can be arranged so that with a very brief heating, in the region of seconds, a product is achieved, by which, with further processing in the process steps according to the present disclosure, an almost native protein is also achieved at increased yield and with a reduced beany taste.
  • beans with a water content around 10% were extruded at 140 to 150° C., in the region of seconds in a twin-screw extruder, with post-heating in the extruder head.
  • the product was heated in the extruder to temperatures of about 130° C. and set a temperature of 150° C. before discharge from the extruder.
  • the product obtained from the extruder had, after coarse comminution, a slightly powdery to powdery-grainy structure.
  • the particle size was in this case between 10 and 100 ⁇ m, or micrometers, at a relative frequency of 23% in the range between 37 and 45 ⁇ m.
  • the distribution curve suggests, however, that in the higher range up to 100 ⁇ m they may be agglomerates.
  • the bulk density was 500-740 g/l depending on the processing in the extruder. The differences found in bulk density are due to the different amounts added in the process, and at the same time it was also possible to adjust the graininess of this intermediate.
  • This product can either be ground further and/or water can be added to it and, for example, it can be processed further in a colloid mill.
  • Hot water was added to the coarse-comminuted product under pressure at 110° C. in the ratio 100 g to 1 L water, and it was cooled immediately.
  • a starting point of the method, according to the present disclosure, is therefore the use of the extruder. It is possible, at the same time, to design the comminution of the beans and the heating of the beans in such a way that the lipoxygenase is largely inactivated.
  • a co-rotating twin-screw extruder was used from the company Berstorff with the designation ZE 40AX37,5DHT.
  • the extruder has a screw diameter of 43 mm and a screw length of 1500 mm, and an 18 kW drive motor with variable speed from 15 to 300 rev/min.
  • the configuration of the screw was chosen from the aspects of the shearing action with conveying kneading sections.
  • the extruded product was submitted to intensive mechanical treatment in water in the ratio of beans to water 1 : 9 , and in other tests at 1:7.
  • a turbine mixer was used (Ultra Turrax) for a time of 5 to 15 min.
  • the “water-extruded beans mixture” was homogenized at different pressures in several stages and then decanted in beakers using a centrifuge.
  • the supernatant, the soymilk was investigated for protein content and the protein yield was determined, relative to the protein content of the beans.
  • the appropriate temperature of, for example, 120° C. is maintained in the extruder with a corresponding screw configuration, and cold water is used for extracting the protein from the comminuted cells, from the standpoint of taste it is possible for deodorization to be omitted.
  • a further improvement in yield can be achieved in this method, according to the present disclosure, by adjusting the product to be decanted/separated to pH values of up to pH 9.0.
  • subsequent neutralization to pH values of 6.8-7.5 is recommended.
  • the delivered soybeans ( 100 ) undergo extruder processing ( 101 ) directly.
  • decanting into a solid and a liquid phase is carried out using a decanter or a separator ( 104 ).
  • further treatment of the liquid phase may occur in further processing steps, for example, heating 105 , cooling 106 , interim storage in a storage tank 107 possibly pH adjustment and/or addition of water for protein adjustment, and possibly UHT heating and filling ( 108 ).
  • soymilk can be separated from the okara I in another decanter 110 .
  • soymilk It is recommended to recycle some of the soymilk and mix it with comminuted beans from the extruder 101 or feed this soymilk directly to the further steps 105 to 108 .
  • FIG. 3 A configuration of the extruder screw is shown in FIG. 3 .
  • the associated temperature profile is shown in FIG. 4 .
  • the soybeans were extruded, deep-frozen at ⁇ 24° C. and processed after one day, storing the product for 12 hours at a temperature around 5° C. before processing.
  • the extruded soybeans were processed as follows:
  • 60 kg beans were mixed with 340 kg water, temperature 12.7° C.; Mixing in the tank with a turbine mixer, 15 min (see FIG. 5-analysis Slurry I); Homogenization at 200 bar, temperature rise to 18.7° C. (see FIG. 5-analysis Slurry I); Decanting into 75 kg okara I and 299.5 kg soymilk basis I or soymilk I; Mixing of 75 kg okara I with 210 kg water, temp. 13° C. (see FIG. 5-analysis Slurry II); Homogenization at 200 bar; Decanting into 26 kg okara II and 229 kg soymilk basis II; and Temperature of okara II 25° C.
  • soymilk basis did not have a pronounced beany taste. Furthermore, the resultant color of the soymilk basis could be described as decidedly whitish.
  • the first decanter had a capacity of 600-1200 l/h.
  • the present disclosure relates to a method in which inactivation of lipoxygenase takes place before the actual processing.
  • a temperature in the extruder is chosen at which almost complete inactivation of lipoxygenase occurs. Temperatures of 100 to 140° C. are used in the extruder.
  • the usual deodorization for the production of a soymilk on account of the activity of lipoxygenase with respect to beany taste, is therefore no longer necessary.
  • the same effect can also take place in a steam huller, by heating the beans suddenly under excess pressure to temperatures for inactivation of the lipoxygenase. Adjustment of pH, followed by neutralization, may be appropriate for improving the yield.

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US12/294,752 2006-03-29 2007-03-27 Method for producing a soy milk Abandoned US20090317533A1 (en)

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DE102006014781.2 2006-03-29
DE102006014781 2006-03-29
PCT/EP2007/052944 WO2007113176A2 (de) 2006-03-29 2007-03-27 Verfahren zur herstellung einer sojamilch

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US (1) US20090317533A1 (ko)
EP (1) EP1998625B1 (ko)
KR (2) KR101240372B1 (ko)
CN (1) CN101573038A (ko)
AU (1) AU2007233835B2 (ko)
CA (1) CA2647824A1 (ko)
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EP2710899A2 (en) * 2011-05-19 2014-03-26 CJ CheilJedang Corporation Novel method for extracting soymilk
WO2014154472A1 (en) * 2013-03-27 2014-10-02 Unilever Plc Soybean extraction process
CN105942853A (zh) * 2016-03-25 2016-09-21 九阳股份有限公司 一种高效的豆浆制作方法
WO2018012804A1 (ko) * 2016-07-11 2018-01-18 김종해 식물성 대체우유 제조 방법과 시스템
US20180127458A1 (en) * 2014-01-14 2018-05-10 Pulse Holdings, LLC Pulse combustion drying of proteins
CN110235953A (zh) * 2019-07-10 2019-09-17 深圳市鲜伯明商贸有限公司 新型植物蛋白饮品的制作方法
US20190320689A1 (en) * 2018-04-24 2019-10-24 Stokely-Van Camp, Inc. Ready-To-Drink Plant Protein Beverage Product and Methods for Making Same
CN112869033A (zh) * 2019-11-29 2021-06-01 内蒙古伊利实业集团股份有限公司 一种豆乳原浆及其制法和装置与包含该豆乳原浆的豆乳

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WO2012093027A1 (en) 2011-01-07 2012-07-12 Unilever Nv Beverage comprising soy protein
EP2749180A1 (en) * 2012-12-27 2014-07-02 Liquats Vegetals SA Method for preparing a soy based liquid food product containing cocoa and hazelnut and liquid food product thus obtained
DE102014012361A1 (de) 2014-08-25 2016-02-25 Martin Herrmann Verfahren zur organoleptischen Verbesserung von Soymilk und anderer Getränke basierend auf Körnerprodukten, Leguminosen und verwandte Produkte
CN109419386B (zh) * 2017-08-24 2021-10-22 佛山市顺德区美的电热电器制造有限公司 豆浆制取的控制方法、控制系统、豆浆机、计算机设备
CN109419404A (zh) * 2017-08-24 2019-03-05 佛山市顺德区美的电热电器制造有限公司 豆浆制取的方法、制取的控制系统、豆浆机和计算机装置
KR102122241B1 (ko) * 2019-12-31 2020-06-12 사단법인 기능성약선두유사업단 약콩을 이용한 두유 제조 장치
DE102020113747A1 (de) 2020-05-20 2021-11-25 Gea Mechanical Equipment Gmbh Verfahren zur Gewinnung von Proteinen aus einem nativen Stoffgemenge aus Soja oder aus Sojamilch
CN113331352A (zh) * 2021-04-26 2021-09-03 太原市金大豆食品有限公司 一种谷物营养强化全豆奶工艺
KR102457788B1 (ko) * 2022-06-08 2022-10-20 장경호 콩 페이스트 및 그 제조방법

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US3728327A (en) * 1972-04-10 1973-04-17 Grain Processing Corp Protein and method of extracting same from soybeans employing reverse osmosis
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JPH04299951A (ja) * 1991-03-27 1992-10-23 Miura Kenkyusho:Kk 脱気水を用いた豆乳の製造方法
US5725902A (en) * 1995-11-13 1998-03-10 Alberta Wheat Pool Extrusion process for making a reconstitutable refried bean product
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US5945151A (en) * 1996-03-15 1999-08-31 Kabushiki Kaisha Kibun Shokuhin Process for producing soy milk and products thereof
US6582739B1 (en) * 1998-02-20 2003-06-24 Sawa Industrial Co., Ltd. Processes for producing functional okara milks and functional tofus
US6316043B1 (en) * 1998-08-12 2001-11-13 Fuji Oil Co., Ltd. Process for producing soy milk
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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2710899A2 (en) * 2011-05-19 2014-03-26 CJ CheilJedang Corporation Novel method for extracting soymilk
US20140087046A1 (en) * 2011-05-19 2014-03-27 Cj Cheiljedang Corp. Novel method for extracting soymilk
JP2014513554A (ja) * 2011-05-19 2014-06-05 シージェイ チェイルジェダン コーポレーション 豆乳を抽出するための新規方法
EP2710899A4 (en) * 2011-05-19 2014-12-10 Cj Cheiljedang Corp NEW PROCESS FOR EXTRACTION OF SOJAMILCH
WO2014154472A1 (en) * 2013-03-27 2014-10-02 Unilever Plc Soybean extraction process
US20180127458A1 (en) * 2014-01-14 2018-05-10 Pulse Holdings, LLC Pulse combustion drying of proteins
CN105942853A (zh) * 2016-03-25 2016-09-21 九阳股份有限公司 一种高效的豆浆制作方法
WO2018012804A1 (ko) * 2016-07-11 2018-01-18 김종해 식물성 대체우유 제조 방법과 시스템
US20190320689A1 (en) * 2018-04-24 2019-10-24 Stokely-Van Camp, Inc. Ready-To-Drink Plant Protein Beverage Product and Methods for Making Same
US10806165B2 (en) * 2018-04-24 2020-10-20 Stokely-Van Camp, Inc. Ready-to-drink plant protein beverage product and methods for making same
CN110235953A (zh) * 2019-07-10 2019-09-17 深圳市鲜伯明商贸有限公司 新型植物蛋白饮品的制作方法
CN112869033A (zh) * 2019-11-29 2021-06-01 内蒙古伊利实业集团股份有限公司 一种豆乳原浆及其制法和装置与包含该豆乳原浆的豆乳

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AU2007233835A1 (en) 2007-10-11
WO2007113176A3 (de) 2009-07-16
EP1998625B1 (de) 2016-06-01
CA2647824A1 (en) 2007-10-11
KR20110138283A (ko) 2011-12-26
WO2007113176A2 (de) 2007-10-11
CN101573038A (zh) 2009-11-04
AU2007233835B2 (en) 2013-02-14
KR101321763B1 (ko) 2013-10-28
KR101240372B1 (ko) 2013-03-07
ZA200808154B (en) 2009-10-28
EP1998625A2 (de) 2008-12-10
WO2007113176A9 (de) 2009-10-29
KR20090012318A (ko) 2009-02-03

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